Mushroom, Chicken and Thyme Dumpling Soup
Our updated version of classic chicken and dumplings includes an irresistible combination of mushrooms, bacon and fresh thyme leaves. To ensure the chicken stays moist and turns out exceptionally flavorful, we cook whole legs on the bone, then shred the meat and add it back to the soup. Hearty and comforting, this dish is perfect for fall.
Ingredients
For the soup:
- 8 oz. (250 g) bacon, chopped into 1-inch (2.5-cm) pieces
- 2 whole chicken legs, patted dry
- Kosher salt and freshly ground pepper
- 1 yellow onion, diced
- 2 leeks, white portion only, halved lengthwise, rinsed well and cut crosswise into slices 1/4 inch (6 mm) thick
- 2 lb. (1 kg) assorted mushrooms, such as baby bella, shiitake, button and/or trumpet, stemmed and sliced
- 4 garlic cloves, minced
- 10 fresh thyme sprigs, plus more for garnish
- 3 dried bay leaves
- 1/2 cup (4 fl. oz./125 ml) dry white wine
- 8 cups (2 l) chicken stock (homemade or store-bought)
For the dumplings:
- 3/4 cup (3 oz./90 g) all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- Freshly ground pepper
- 3 Tbs. unsalted butter, melted and cooled slightly
- 1/4 cup (2 fl. oz./60 ml) milk
1 lemon, cut into wedges
Directions
To make the soup, in a 6-quart (6-l) Dutch oven or a large, heavy saucepan over medium heat, cook the bacon, stirring frequently, until browned, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate, leaving the fat in the pot.
Increase the heat to medium-high. Season the chicken generously with salt and pepper. Add the chicken, skin side down, and cook, turning once, until the skin is crisp and golden brown, about 2 minutes per side. Transfer to a plate.
Add the onion, leeks and mushrooms to the pot and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic, thyme sprigs and bay leaves and cook, stirring, until fragrant, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed, about 1 minute. Add the stock, stirring to scrape up any browned bits, and bring to a boil.
Return the chicken to the pot, reduce the heat to medium-low and cook at a vigorous simmer until the chicken is tender and almost cooked through, about 20 minutes. Return the bacon to the pot.
While the soup is cooking, make the dumpling dough: In a bowl, stir together the flour, baking powder, salt, 5 grindings of pepper, the melted butter and milk until combined. Set aside.
After the soup has cooked for 20 minutes, drop the dough by heaping tablespoons into the soup; the dumplings will expand as they cook. Cover and cook until the dumplings rise to the surface and are no longer doughy, about 3 minutes.
Remove the thyme sprigs and bay leaves from the soup and discard. Transfer the chicken to a plate. When cool enough to handle, remove the meat, discarding the skin and bones. Shred the meat into bite-size pieces and add to the soup. Taste and adjust the seasoning with salt and pepper.
Ladle the soup into warmed bowls. Garnish with a squeeze of lemon, fresh thyme sprigs and a few grindings of pepper and serve immediately. Serves 4.
Williams Sonoma Test Kitchen